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Bailey S

I used canned chickpeas for this recipe, and they worked out great. Just like the reviewer before me though they fell apart when I tried to fry them, and I just ended up browning both sides in a non-stick pan. The spices are a bit strong, I would add maybe half as much cayenne pepper and salt as the recipe calls for and add a few more cloves of garlic - the garlic was totally covered up by the spices. I plan to use this recipe again with a few tweaks to the spices, and maybe try baking them instead of frying.

bflamank

Great idea but it didn't turn out for me. My suggestions:
-They fell apart in the oil when I was frying them.
-I left the dried chick peas out to soak for about 15 hours and they still weren't quite soft.
-I think the canned variety of chick peas would be a better choice.
-Needed to add about three more tbsp. to the recipe so it would bind enough to fry.